A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsThe authors present an interesting work about the role of a fermented product generated by the fungus G. lucidum. There are some minor aspects that the authors must improve in the manuscript.
1. The legend of the figures must be improved. For example, the abbreviations could be detailed in the same legends to understand the figures better.
2. I think the histologic results may be supported by quantitative analysis. For example, evaluations of damaged tissues may be expressed by a score and presented in a plot.
3. Are the triterpenes quantity determined in Table 2 comparable with the data previously described in the references indicated in the introduction section?. Are these quantities used in the animal model experiments comparable with previous data published? These points must be commented on in the Discussion section.
Author Response
Comments 1: The legend of the figures must be improved. For example, the abbreviations could be detailed in the same legends to understand the figures better.
Response 1: Thank you for pointing this out. We agree with this comment. Therefore, we have confirmed each legend and added corresponding abbreviations.
Comments 2: I think the histologic results may be supported by quantitative analysis. For example, evaluations of damaged tissues may be expressed by a score and presented in a plot.
Response 2: Thank you for pointing this out. Unfortunately, our study only observed and analyzed the pathological morphology of the tissue, so we were unable to conduct a more in-depth quantitative analysis. This is a good idea, and we will continue to try.
Comments 3: Are the triterpenes quantity determined in Table 2 comparable with the data previously described in the references indicated in the introduction section?. Are these quantities used in the animal model experiments comparable with previous data published? These points must be commented on in the Discussion section.
Response 3: Agree. We have compared the results of active substances and animal experiments with previously published data and conducted corresponding analyses in the Discussion section.
Reviewer 2 Report
Comments and Suggestions for AuthorsThe subject of the article is interesting and the authors have done a good and explicit research. But some clarifications are needed.
- ``Grain-based foods, as primary carbohydrate sources, are associated with weight loss and a reduced risk of cardiovascular disease, diabetes, abdominal obesity, and certain cancers`` I think you need to change the text a little bit, as I understand that if I eat carbohydrates, I lose weight, and it's good for my vascular system.
- Oat (Avena sativa) - write using italic, line 49
- The conclusion part should be developed, including the morfologic aspects, because it is a pity of all the nice images.
Author Response
Comments 1: ``Grain-based foods, as primary carbohydrate sources, are associated with weight loss and a reduced risk of cardiovascular disease, diabetes, abdominal obesity, and certain cancers`` I think you need to change the text a little bit, as I understand that if I eat carbohydrates, I lose weight, and it's good for my vascular system.
Response 1: Thank you for pointing this out. We agree with this comment. Therefore, we have changed the text. The specific change can be found on line 45 of the revised manuscript.
Comments 2: Oat (Avena sativa) - write using italic, line 49
Response 2: Thank you for pointing this out. We have changed it to italic. The specific change can be found on line 53 of the revised manuscript.
Comments 3: The conclusion part should be developed, including the morfologic aspects, because it is a pity of all the nice images.
Response 3: Thank you for pointing this out and acknowledging our images. We have made detailed improvements to the conclusion section.
